I made this to go with the barbecued ribs we had for dinner the other night. Macaroni and Cheese is a classic meal to go with barbecued ribs, but I had Smoky Cheddar Goat Cheese, so I thought I’d put in a few little twists. The campanelle is a nice sturdy pasta that holds cheese well and the pancetta ups the smoky factor nicely. The Smoky Cheddar Goat Cheese looked and tasted drier than I expected, so adding a little extra milk or cream was necessary. However, in a sauce it was terrific tasting. The cheese is Misty Creek Goat Dairy Cheddar Goat Cheese Smoked from U.S. Wellness Meats. I didn’t want a thick creamy sauce because I thought it would overpower the pancetta, so it was more of a light cheese sauce – at least for me.
- 8 oz Campanelle pasta
- 3 oz pancetta sliced in to strips.
- 2 tbs butter
- 2 tbs wheat flour
- 2 cups whole milk or cream
- 1 cup shredded Smoky Cheddar Goat Cheese
- grated parmesan
Cook up Campanelle according to box instructions, drain in colander. In a deep pan, cook up the pancetta removing it from the pan right before it is crispy. Add the butter to the pan and turn down the heat a little so it melts and doesn’t burn. When it is melted stir in the flour until all the liquid is absorbed, and pour in the milk and whisk until thickened. Add in the cheese and stir until evenly melted. Add Salt and Pepper as desired. Transfer to another pan for use in the oven, top with grated parmesan and broil for a minute.
Because this cheese is a white, and I used whole wheat flour, the sauce is a little brown looking, as opposed to a yellow cheddar sauce, but was still delicious. I loved the extra smoky bites whenever you got a bite of pancetta.
I also used the Smoked Cheddar Goat Cheese for an egg dish the next day and it melted nicely in with the eggs and veggies. This is more of a shredding cheese and melting cheese, than a cheese and cracker cheese because it’s a little dry. Delicious in your Campanelle and Pancetta, or your egg dishes. Great topping for potatoes or sloppy joes or cauliflower.
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